Ingredients:
250g (9ozs) unsalted butter
170g (just under 6ozs.) light muscovado sugar
125 ml. (4.5 fl.ozs) milk
225g (8 ozs.) SR flour
2 tsps ground ginger
foilcupcake cases
Compote:
125g. (4.5 ozs.) trimmed rhubarb, and cut into small pieces
30g (1.5 ozs.) light muscovado sugar
1 tsp. ground ginger
1 tsp[. vanilla extract
Topping:
75g (3ozs.) unsalted butter
150g (5 ozs.) golden icing sugar + 1 tsp. vanilla extract
Cake:
1. Using an electric whisk cream the butter and sugar until pale and fluffy.
2. Add the eggs, then slowly add the milk.
3. Fold in the flour and ginger - to combine.
4. Pipe the mixture into the cases and bake for 20-25 mins. Test with a skewer to make sure they are cooked all through. Leave to cool for about 5 mins.
Compote:
Place all the ingredients in a saucepan and heat gently to boiling. Leave to bubble, and reduce, for 2-3 mins. Once the rhubarb has softened and the liquid has gone syrupy, remove from the heat and leave to completely cool.
Topping:
In a large bowl, cream the butter on medium speed and blend in the sugar, 1/4 at a time - beating well. Add the vanilla and continue beating until light and fluffy. Keep the icing covered until ready to decorate the cakes.
5. Using a 2cm. wide cutter, cut 1cm. into the middle of each cake (for the compote). Spoon the compote into the hole and replace the 'lids'. Pipe the vanilla frosting over the top.
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